Pecan Shortbread Cookies
- Ready In:
2 1/2 dozen
- 3⁄4 cup pecans, coarsely chopped
- 10 tablespoons unsalted butter, at room temperature
- 1⁄2 cup confectioners' sugar
- 1⁄2 vanilla bean, split lengthwise, seeds scraped
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 cups all-purpose flour
- 3 tablespoons turbinado sugar
- 1 large egg yolk, lightly beaten
- Preheat the oven to 350°. Spread the chopped pecans on a rimmed baking sheet and toast for about 6 minutes, until lightly browned and fragrant. Let cool.
- In the bowl of a standing mixer fitted with the paddle, beat the butter with the confectioners’ sugar, vanilla bean and seeds, vanilla extract and salt at medium speed until fluffy, about 3 minutes.
- Add the flour in 3 batches, beating at low speed until just incorporated.
- Discard the vanilla bean.
- Stir in the pecans.
- Transfer the dough to a work surface and roll into a 1 1/2-inch-thick log. Wrap the log in plastic or parchment paper and refrigerate for about 1 hour, until chilled.
- Line 2 large rimmed baking sheets with parchment paper.
- Spread the turbinado sugar on a platter.
- Brush the log with the egg yolk and roll in the sugar.
- Slice the log into 1/2-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 1 inch apart.
- Bake the shortbread cookies for about 20 minutes, until the edges are golden; rotate the baking sheets from top to bottom and front to back halfway through baking.
- Transfer the cookies to a wire rack and let stand until cooled completely, about 30 minutes, before serving.
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